Mango Achcharu

mango Achcharu

My husbands aunt introduced me to this so called mango Achcharu which was so sweet, spicy and sour. i have had many sorts of ach charu but this one is so different. why? because you can have it as a snack on a very lazy evening or during the day while watching your favorite drama. 

it keeps well in the pantry for up to 3 days and in case you wanna store for longer please refrigerate.

20140518_130501

Cut 1 semi ripe mango into quarter pieces like shown. having it with the seeds makes t more fun as you can dip in that extra gravy and suck the seed. its sooo yummy.

 

season with salt

season with salt

 

pour the vinegar i used white vinegar you can any other type as well.

pour 1/4 cup vinegar i used white vinegar you can use any other type as well.

 

sprinkle the turmeric powder.

sprinkle 1/4 teaspoon turmeric powder.

 

season with chillie powder as much as you like or as much as can bear the heat... i like it a bit more spicy. that's my sri lankan taste bud :-)

season with chillie powder as much as you like or as much as you can bear the heat… i like it a bit more spicy. that’s my sri lankan taste bud 🙂 don’t worry i will negotiate while eating at your place or while i cook for you, so please come dine at my place and don’t hesitate to invite me either.

 

20140518_131746

sprinkle some Kashmir chillie powder for the color. don’t worry its not spicy as the red chillie powder.

 

add some chillie flakes according to your required level of spiciness.

add some chillie flakes according to your required level of spiciness.

did you add some extra chillie flakes then here is your chance to adjust it and make it edible, add the sugar

did you add some extra chillie flakes then here is your chance to adjust it and make it edible, add the sugar, go on taste it and add more if nesessary.

por in a cup of water

pour in a cup of water and let it cook over a medium low heat until the water has evaporated and the required gravy level is reached.

too much sugar??? dont worry pepper is here to help you, not  too spicy and very dark to make your dish a bit more photogenic.

too much sugar??? don’t worry pepper is here to help you, not too spicy and very dark to make your dish a bit more photogenic.

oh it starts sizzling with lots of evaporation so now decide if you need a good amount of gravy or not and take off heat.

oh it starts sizzling with lots of evaporation so now decide if you need a good amount of gravy or not and take off heat.

transfer into a glass box with an airtight lid and keep it on your shelf for 24 hours before using them up. you can eat it when ever you wish don't wait till lunch or dinner.

transfer into a glass box with an airtight lid and keep it on your shelf for 24 hours before using them up. you can eat it when ever you wish don’t wait till lunch or dinner the 24 hours is just to get yourself prepared and give some time for the mango to cool after the shock, yes it would be wont it with all that sweetness and spiciness at once.

 

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s